Chicken Alfredo Lasagne

By mcooking

Ingredients

• FOR THE CHICKEN
• 2 boneless, skinless chicken breasts
• salt and pepper
• 2 cups leeks rinsed and sliced
• 1 lb. button mushrooms sliced
• 2 tb. garlic minced
• 2 tsp. each dried basil thyme and oregano
• 1/2 tsp. red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• Juice of 1/2 lemon
• FOR THE BECHAMEL
• 1/4 cup melted butter
• 1 cup yellow onion diced
• 1/8 tsp cayenne
• pinch of nutmeg
• 1/3 cup all purpose flour
• 3 cups whole milk
• 5 oz. boursin cheese
• 8 oz. frozen spinach
• 1 egg beaten
• FOR THE LASAGNE
• chicken mixture
• bechamel
• 1 lb. mozzarella
• 6 oz. grated parmesan
• 1 lb or less oven-ready lasagne sheets soaked in hot water for 15 minutes

Preparation

Step 1

Brown chicken on both sides in oil in a large saute pan over med-high heat, 4-5 minutes per side. Remove to a cutting board; thinly slice when cool enough to handle. Saute leeks in 1-2 more tbs. of olive oil until softened. Add mushrooms, garlic and seasonings. Cook until the mushrooms are soft, about 3 minutes. Stir in wine, broth, lemon juice and salt and pepper to taste. Simmer 5-8 minutes until liquid is reduced by half. Turn off heat adn add chicken.

Saute onion for the bechamel in butter over medium heat. Add cayenne and nutmeg and cook until onion softens. Stir in flour and cook 2 minutes. Gradually add milk amd simmer until thickened. Add boursin in small pieces and whisk until smooth. Season with salt if nesessary. Set aside 1 cup of bechamel for top of lasagne. Cool remaining sauce for 10 minutes, then whisk in frozen spinach and egg

Assemble Lasagne: Drain lasagne noodles. Layer a little bechamel, pasta, bechamel, chicken mixture, and cheese. Repeat for 2 or three layers ending with pasta, the remaining 1 cup of bechamel and some cheese for top.

Bake at 350 uncovered for 40-45 minutes until bubbly and golden. Let rest for 20-30 minutes before cutting